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Smoke and Pickles: Recipes and Stories from a New Southern Kitchen (edição: 2013)

de Edward Lee

Membros	Resenhas	Popularidade	Avaliação média	Conversas
199	5	136,272	(3.77)	Nenhum(a)
Cooking & Food. Nonfiction. HTML: Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes�??filled with pickling, fermenting, frying, curing, and smoking�??that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul… (mais)

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Membro:	tadpol
Título:	Smoke and Pickles: Recipes and Stories from a New Southern Kitchen
Autores:	Edward Lee
Informação:	Artisan (2013), Edition: First Edition, Hardcover, 304 pages
Coleções:	Lidos mas não possuídos
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Etiquetas:	Nenhum(a)

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Smoke and Pickles: Recipes and Stories from a New Southern Kitchen de Edward Lee

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Exibindo 5 de 5

Edward Lee's voice is so unpretentious that it's really quite refreshing. I love me some Anthony Bourdain or Thomas Keller, but I can't imagine feeling truly comfortable with them or that either of them would feel like I had anything of value to offer in conversation if I were invited to dinner. Lee, on the other hand, makes you feel like it's okay to experiment and it's okay to be proud of your culinary roots even if they are humble. I think Edward Lee truly welcomes anyone to his table, and he finds just as much value in nostalgia and history as he does technique. There are definitely recipes I have no interest in, but I still enjoyed reading about his enthusiasm for the ingredients and their background. Other recipes are so unusual that I am inspired to try something completely new. Overall, a really interesting cookbook and a pretty good read too. (

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BonBonVivant | Jan 18, 2023 |

Best Ice cream dessert recipe ever ! Buttermilk ice cream with espresso poured over...mmmmmmmm. I really loved the few things I made from this book. it was very meat centered but I easily adjusted them to a vegetarian diet.
His story is interesting and he is full of personality it made reading about him fun. I hope he writes another fusion cookbook with some more tales. (

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TheYodamom | Jan 29, 2016 |

Am RUNNING to the nearest bookstore to buy a hard copy. (

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lincolnpan | Dec 31, 2014 |

I watched Edward Lee on Top Chef (the Texas season), and I was intrigued. His food always sounded amazing to me and I wondered how this Korean-American guy came to be this great new Southern chef in Louisville, KY. I was really hoping for a memoir, with a few recipes, but this book is really a cookbook with semi-biographical introductions. It's good, but not what I was hoping for. (

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cransell | Sep 8, 2013 |

Beautiful book. Don't know if I'll ever make anything from it. I don't know how I feel about fried chicken kimchi rice bowls.

kristinides | Jun 14, 2013 |

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Edward Lee (chef)

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Cooking & Food. Nonfiction. HTML:

Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes�??filled with pickling, fermenting, frying, curing, and smoking�??that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul

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